Chap chye

Chap chye

Stir-fried mixture

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g beef fillet
1 teaspoon sugar
1 tablespoon soy sauce
2 teaspoons spring onion, finely chopped
1 teaspoon garlic, finely chopped
1 teaspoon sesame seeds, toasted and crushed
1/4 teaspoon freshly ground black pepper
1 tablespoon sesame oil
60g cellophane noodles
2 eggs, separated
vegetable oil, for frying
125g chinese cabbage, thinly sliced, (optional)
125g carrots, thinly sliced
125g bamboo shoots, thinly sliced
125g onions, thinly sliced
2 cucumbers, thinly sliced
200g spinach, trimmed and sliced
sugar, to taste
soy sauce, to taste

Method

  1. Partially freeze the beef, then cut into paper-thin slices. In a bowl combine the sugar, soy sauce, spring onion, garlic, sesame seeds, pepper and sesame oil. Add the beef and toss to coat, then leave to marinate for 30 minutes.
  2. Soak the noodles in hot water for 20 minutes, then drain well and cut into 8 cm lengths.
  3. Separately beat the egg yolks and egg whites and cook in a frying pan to make two separate omelettes. Cut each omelette into strips. Set aside.
  4. Heat a little vegetable oil in a wok or large heavy-based frying pan and separately stir-fry the beef, noodles, cabbage, if using, carrot, bamboo shoots, onion, cucumber and spinach until just cooked.
  5. To serve, mix all of the ingredients together on a large plate, season to taste with the soy sauce, sugar, salt and freshly ground black pepper. Serve very hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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